2 cups masa harina
1 1/4 cups lukewarm water
1/4 t salt
2 ea poblano peppers
2 each
1/2 medium onion
small dice
1/4 cup neutral oil
8 oz melty cheese
like Jack or Oaxaca
Salt and pepper
4 each tomatillos
1/2 onion
sliced in thick rounds
2 each jalapenos
2 each avocados
2 cloves garlic
1/2 bunch cilantro
Salt and pepper
if necessary
Rice bran oil for frying
1 cup crumbled Queso fresco
for garnish
For the Masa
In a mixing bowl, combine the masa harina, lukewarm water* and salt. Knead until it feels smooth. Portion your dough into 15 pieces and form them into balls. Lined them up in a sheet tray and keep them cover with a damp towel until ready to use.
*Note: Add the water slowly until you achieve the right consistency. It should be soft enough to roll a ball with your hands and when you press it in between your hands, the edges should look rounded/smooth. If the edges crack, then it’s too dry, add a bit more water.
For the Filling
Rub the poblano peppers with a little bit of the oil and place them directly over an open flame. Using tongs, turn the poblanos occasionally until all sides are blackened and blistered. Remove from heat and place poblanos in a bowl covered with plastic wrap, this way the poblanos will continue to steam and the skin will loosen. Let sit for 10-15 minutes, peel skin off, destem and scrape seeds off. Diced them or julienne, your choice.
In a sauté pan heat up the remaining oil (about 2 Tbsp) over medium heat and add the diced onion. Cook until translucent and set aside.
In a large bowl combine the cheese, poblano peppers, onion, salt and pepper.
For the Salsa
Char the tomatillos, onion slices and jalapenos over the grill or an open flame.
Put in a blender all of the above and the rest of the ingredients and blend until smooth. Thin out if necessary with a little bit of water. Adjust seasonings and pour in a squeeze bottle to drizzle over the quesadillas before serving.
Get the oil ready in the fryer at 350 F.
With the tortilla press, press the masa balls in between plastic until about an 1/8 inch (approximately the thickness of two quarters stacked up together). Carefully peel off the plastic, placing the pressed dough in your hand. Put a little bit of the filling in the top half, fold the bottom half over and press the edges to make sure you seal it. Try to leave as little air in as possible.
Deep fry until brown and crisp on both sides, about 2 minutes per side. Drain on paper towel to absorb the extra oil.
To Serve
Arrange on a platter, drizzle green salsa on top and grated queso fresco.